Lauki or doodhi or bottle gourd is a very nutritious vegetable. It helps in digestion, is good for people down with jaundice and helps cure ulcers. I never used to like this vegetable as such, but guess this is the tastiest dish that can be made with bottle gourd and I just love it :)

Prep time: 45 mins

Serves: 3

INGREDIENTS:

For Kofta:

Bottle gourd: 1 medium sized

Besan/ gram flour: 3/4 cup

Corn flour: 4 tblspns

Red onion (chopped finely): 1/4 cup

Green chillies (chopped finely): 5-6 nos.

Red chilli powder: 1/2 tsp

Corriander seeds (crushed): 1tsp

Salt as per taste

Oil for deep frying

For Gravy:

Red Onion: 1 medium sized

Tomato: 1 medium sized

Cloves: 4-5 nos

Cinnamon stick: 1/4 inch

Cumin seeds: 1 tsp

Turmeric powder: 1/2 tsp

Red chilli powder: 1 tsp

Corriander powder: 1 tsp

Green chillies (chopped): 4-5 nos

Ginger (grated): 1/2 tsp

Fresh cilantro chopped: 1/2 cup

METHOD:

Peel the bottle gourd and remove the soft pith.

Grate the gourd and squeeze out the juice completely (you can save the juice to be used for the gravy).

In a bowl, mix the grated gourd, besan, corn flour and all other ingredients mentioned above for the kofta.

Mix well such that you can bind them into lemon sized balls (you can spr

inkle some juice squeezed out of the gourd to help in the binding).

Heat oil in a kadai and deep fry the koftas over medium flame.

Keep aside

For the gravy, heat oil in a kadai, add the cloves and cinnamon. Once they are roasted add ginger, half of the chopped onions and tomatoes and saute well for about a few minutes till they are soft. Cool this and gring into a smooth paste and keep aside.

In the kadai, heat a little oil, add cumin seeds and wait for them to sputter.